1Place 1 inch of water in skillet, add carrots. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until crisp tender. Drain & set aside.
2In the same skillet, saute green onions in butter until tender. Stir in the honey, orange peel, salt, cinnamon and pepper. Combine cornstarch & orange juice until smooth, stir into onion mixture. Bring to a boil, cook & stir for 1-2 min. or until thickened.
3Return carrots to the pan. Cook & stir for 2 min. or until heated through. Sprinkle with mint.